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Homemade Chicken Burrito Skillet photo

Chicken Burrito Skillet

A hearty one-pan chicken and rice skillet with beans, tomatoes, and Mexican cheese for easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided
  • 2 chicken breasts boneless, skinless, cut into 1" pieces
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1 cup long grain white rice uncooked
  • 5 oz black beans canned, drained and rinsed
  • 14.5 oz petite diced tomatoes canned, drained
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder or more
  • 2 1/2 cups chicken broth low-sodium
  • 1 cup shredded Mexican cheese blend
  • fresh salsa for serving
  • chopped jalapeño for serving
  • tortilla chips for serving
  • sour cream for serving
  • avocado for serving
  • chopped cilantro for serving

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • lid for skillet

Method
 

  1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  2. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until lightly browned, about 5 minutes.
  3. Transfer the chicken to a plate and set aside.
  4. Discard any excess juices from the pan, add the remaining 1 tablespoon olive oil and the uncooked rice, and sauté while stirring until the rice is lightly browned, 1–2 minutes.
  5. Stir in the drained black beans, drained diced tomatoes, taco seasoning, cumin, garlic powder, onion powder, and chili powder until combined.
  6. Pour in the chicken broth, stir to combine, and bring the mixture to a boil.
  7. Once boiling, evenly distribute the reserved chicken on top of the rice mixture without stirring.
  8. Cover the skillet, reduce heat to medium-low, and cook for 20–22 minutes, or until the rice has absorbed the liquid and is tender.
  9. Remove from heat, sprinkle the shredded Mexican cheese blend over the top, cover for a few minutes to melt the cheese, then serve with salsa, chopped jalapeño, tortilla chips, sour cream, avocado, and cilantro as desired.

Notes

  • Check the rice halfway through cooking and add a splash of broth if it’s still firm.
  • Let the skillet sit covered after adding cheese so it melts evenly.
  • Rinse and drain canned black beans to reduce saltiness.
  • Use leftover cooked rice and halve the broth amount to save time.
  • If using low-sodium broth, add a pinch more salt to taste.